Jam-Packed Summer Vegetable Risotto
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This ruby-red risotto not only looks stunning but tastes amazing AND it can be adapted to use whatever's in your box this week. |
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Ingredients
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Serves 4 as a main dish
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 200g arborio (risotto) rice
- 100g skinned (or podded) broad beans
- 150g of other summer vegetables, sliced (carrots, courgettes, cabbage, beetroot (mind your hands!), mushrooms)
- 1 litre of vegetable stock (use your favourite)
- 150ml red wine
- 75g crumbled feta cheese
- 1 tbsp fresh coriander
- 1 knob of butter
- Drizzle of olive oil
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Method
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- Break the broad beans out of their pods and put the beans to one side.We recommend doing this before you start the cooking, because it can take a while.
- If using unshelled broad beans (still in their pale green skins), cook them in boiling water for 5 minutes. Drain.
- Want to skin the broad beans?
- Bring a small pan of water to the boil
- Immerse the broad beans in the water and boil for 1 minute
- Plunge the beans into cold water to cool
- Gently split the end of each bean (with your thumb nail) and squeeze he bean from its skin.
- Melt the butter with the olive oil in a large, thick-bottomed pan.
- Add the onions and garlic and stir. Cover and cook on a low heat for 5 minutes, until the onions start to turn translucent. Note: You don't want the onion to go brown.
- Now add the risotto rice and stir it well, to gently coat each grain with the oil. Cover and cook on a low heat for 5 minutes.
- Add the red wine and freshly ground pepper to the rice mixture. Turn up the heat and allow it to simmer until almost dry.
- Add the stock about 1/4 at a time. Each time you add some, stir well and then leave to simmer, uncovered, until the liquid has almost evaporated.
- Continue this until the rice is "al dente" - soft, but with a litte bite.
- Note: You might not use all the stock - or you might need a little more water.
- Add the beetroot, broad beans, cabbage, carrots, chard, courgettes, mushrooms and any other veggies you're trying to cram in.
- Mix well and cook for a couple of minutes.
- Finally, mix in the coriander and crumbled feta cheese.
- Serve on its own or with any fresh, green salad or vegetables.
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Time From Cupboard-To-Table
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About 1/2 hour for podded beans
Add another 10-15 minutes for skinned beans |
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Notes & Variations on
Jam-Packed Summer Vegetable Risotto
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Skinning the beans gives a sweeter, milder taste, meaning kids are more likely to eat them. |
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Have you tried this recipe? Tell us what you think of it.
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